How to Use a Julienne Peeler

A julienne peeler is a kitchen utensil that cuts vegetables into thin, uniform strips, or "julienne" style. A julienne peeler is often used for firm vegetables, like carrots and zucchini, or for shoestring potatoes. Julienne vegetables are perfect for salads or appetizers, and add an elegant touch to your dish. Be careful to position your fingers away from the path of the peeler, and keep the sharp tool away from children to avoid injuries.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Vegetables
• Traditional vegetable peeler (optional)
• Julienne peeler
• Knife (optional)

1. Wash and prepare your vegetables for cutting. If you are using vegetables like carrots or potatoes that are usually peeled, remove the outside layer with a traditional vegetable peeler. Some julienne peelers have sharp attachments on their sides to remove stems or buds.

2. Remove the protective cover from your julienne peeler. Hold the peeler at a 45-degree angle to the surface of the vegetable, and firmly drag it across the surface from one end to the other.

3. Set the strips aside. Some peelers will give you thin julienne strips that are connected at the top; if this is the case, pull the strips apart or remove the connected top with a knife. Repeat steps two and three until the entire vegetable is cut into fine strips.

4. Wash and dry your julienne peeler. Most peelers are dishwasher safe, but if you choose to wash your peeler by hand, be very careful of the sharp blade. When the peeler is dry, replace the protective blade cover for storage.

Tips & Warnings

• For shorter strips, use shorter peeler strokes. If needed, rotate the vegetable during peeling. Read the directions on your peeler's package for special instructions. Some peelers are not intended for use with potatoes, and others need to be washed by hand.
• Never peel toward your fingers; if the peeler blade hits your skin, it can create a deep cut.

References

• The Pampered Chef: Julienne Peeler--Product Use and Care
• Solutions: Julienne Peeler

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